World-class sustenance for the body, the mind and the soul is served by SouthBridge’s seven distinctive restaurants, which center on European-style and open-air courtyards for a distinctly cosmopolitan ambiance day and night.

Fred Unger, whose culinary credentials include T. Cooks at The Royal Palms and Lon’s at The Hermosa Inn, will create three new restaurant concepts.





FoodBar is currently under construction.
Grand re-opening expected October 2008

For more information, please contact:
Sherry Reynolds at 480-970-7890 or sreynolds@southbridgeaz.com.




Canal is a vibrant fusion of food, fashion and entertainment offering "fresh urban global cuisine." Located adjacent to a one-of-a-kind shopping area know as The Mix - a collection of chic independent restaurants, trend-setting fashion boutiques and eclectic shops-- the restaurant is connected by a spectacular circular staircase.

The edgy design, by architects Allen + Philp, includes an S-shaped fashion runway carved down the middle and flanked by projection screens that broadcasts everything from the latest Milan couture show to inspiring artistic imagery. Chairs, silverware and glassware all reflect the same sophistication in their graceful shapes. An expansive glass wall, opening to views of the Arizona canal, gives the restaurant a cool, airy quality and leads to outdoor seating along its banks, with stylish outdoor banquette seating around a firepit and a gazebo with umbrellas underlit to offer a soft glow under the night sky. Afternoon tea service is anything but traditional, with lounge seating, artistic tea cups and a menu of savories and sweets.

Canal is a dining experience unlike anything seen before in Scottsdale, with a celebrity-friendly vibe that caters to the city's most in-the-know residents. Canal serves brunch, lunch, dinner and a special late night menu complemented by an extensive list of wines, cocktails, martinis and other specialty drinks.

Lunch, dinner, late evening small plate lounge, Sunday Brunch
7144 East Stetson Drive, Suite 250
Scottsdale, AZ 85251

Reservations and information:
Call 480-949-9000 or visit www.canalaz.com

For group events of 12 or more please contact:
Sherry Reynolds at 480-970-7890 or sreynolds@southbridgeaz.com.





Another of Fred Unger's inspirations is the Estate House--a three-level, mansion inspired, dinner house designed by Hayes Architecture/Design and lounge fashioned by Allen + Philp. Detailed in a timeless combination of rich, old-world and vibrant modern comforts, guests are more likely to feel like modern-day royalty stealing away to the family's private, European, sea-side retreat than a restaurant patron. At the entrance, the elegant Champagne Bar welcomes guests to celebrate the moment before being swept away by the "French Mediterranean meets California wine country" cuisine and luxurious dining room finished in warm woods, rich textiles and regal, yacht-style nautical touches. Distinctive niche areas and private dining areas are discovered throughout, both indoors and out, creating a unique, intimate charm. Before or after dinner, guests may venture to the lounge on the next level, Upstairs at The Estate House, to unwind, enjoy live entertainment or simply relax. For the ultimate in exclusive experiences, guests may reserve Fred's Private Quarters on the top floor, complete with access to private kitchen, living room, billiard table, private balconies and fireplaces.
Dinner Only

Dinner and Upstairs Lounge
7134 East Stetson Drive, Suite 200
Scottsdale, AZ 85251
Reservations and information:
Call 480-970-4099 or visit www.estatehouseaz.com

For group events of 12 or more please contact:
Sherry Reynolds at 480-970-7890 or sreynolds@southbridgeaz.com.



Renowned restaurateur Peter Kasperski (Cowboy Ciao/Kazmirez Wine Bar) has planned four restaurants for SouthBridge.  According to Kasperski, "We plan to continue to offer singularly unique environments that combine quality and creativity, resulting in memorable entertainment experiences.”



When is a classic neighborhood joint more than a classic neighborhood joint?  When it’s Digestif, a high energy urban space spotlighting hands-on craftsmanship in the kitchen and Big City showmanship in the bar.  A daily selection of fresh pasta and aged salumi will be prepared in-house.  A 15-seat counter surrounds the exhibition wood-burning oven as it fills the compact room with heady aromas of whole-roasted fish, wild game and custom pizzette.  An indoor/outdoor patio overlooks the Euro-style plaza alongside a water wall cascading with fresh herbs and edible flowers.  The vintage corner bar hosts a vivid selection of digestifs from around the globe, a Maserati-like espresso machine and the most comprehensive list of Italian and Cal-Ital wines in Arizona. 
The "Digestif experience" can be enjoyed daily from 11:00 AM until Midnight 



Man vs. beast, irresistible force vs. immovable object, tradition at odds with creativity, calm in the face of chaos; all are at play in Mexican Standoff, a sophisticated reinterpretation of indigenous foodstuffs of Mexico, courtesy of acclaimed Cowboy Ciao Chef Bernie Kantak.  Housed in a spacious, open-air environment, energy emanates from the circular bar dominating the space and vibrates along with the Latin-tinged soundtrack, setting the mood.  Chef Kantak’s innate ability to combine flavors, textures and temperatures to dramatic, explosive effect is on full display with slow-roasted meats and contemporary twists on Gulf Coast seafood dishes.  Celebrated pastry chef Tracy Dempsey provides the finale to the repast with lush endings crafted from dark chocolate, tropical fruits, chiles and honey.  The extensive global wine list is augmented by exotic beverages ranging from Hibiscus Mezcalitas to Tomatillo Sangrita.
Lunch and dinner



The name is both a play on ‘seafood’ and evokes wabi-sabi, a Japanese philosophy which finds perfection and convention in the imperfect or unconventional.  Executive Chef Nobu Fukuda, twice honored with a nomination for The James Beard Foundation Best Chef Southwest, relocates his boutique dinner house to SouthBridge in 2007.  Designed for leisurely-paced, shared dining experiences, the ‘tapanese’ dishes at Sea Saw combine fragrant aromas, thought-provoking flavors and dramatic presentations.  The chef/wine buff then pairs each artful dish with champagne, sake and wines of the world for his nightly 8-course omakase (chef’s choice) pairing menu, a true culinary adventure.  Űber-foodies may choose the ultra omakase; after learning their preferences and dislikes, he constructs a feast for the senses comprised of rare delicacies and cult wines.  Menus change daily, as Fukuda procures only the most pristine ingredients, including seafood from all oceans and organic produce from local farms.
Dinner only



Scottsdale, prepare to meet Sea Saw’s mischievous, younger sibling, Shell Shock.  Executive Chef Nobu Fukuda presents a wildly fun contrast to the elegant, ethereal plates which have garnered him local and national attention since 2002.  Fukuda gives the traditional izikaya (Japanese tavern) a modern makeover with sophisticated edginess and enough youthful energy to make a neighborhood gathering spot hum.  Guests are captivated by the Jetsons-mod-underwater-desert design and thrilled by the array of unusual taste sensations.  The all-day grazing menu has a global slant focusing heavily on oysters, shrimp, and shellfish platters, exotic Japanese finger foods and a drink menu with an emphasis on sake, shochu and fanciful fruit concoctions.  Shell Shock is the place for a quick snack any time of day, a night out or a night cap – and anything between.
Lunch, dinner and late night, with substantial patio seating